I usually rinse and pat dry, especially after brining. As for a mess, just opening the bag that they come in can at times be pretty messy. As for splatter, I don't take it to a car wash. Having both the Serve Safe and HACCP certificates, I do keep an eye on things and the bleach spray bottle and bleach bucket is always near as cross contamination is always a concern.

There are times that common sense just needs to be used. When moving one type of food from one station to another, that's what they make bowls and containers for. It's not like you pick a dripping wet chicken up by the feet and waltz on to the next station leaving a trail of water behind.

yeah iam back man sorry for the hiatius...working alot of nights lately and now me and my wife are preparing for our first baby due in March...lots of stuff going on with my house too....foundation problems, windows, the list never ends